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Saturday, November 7, 2009

Cranberry Chambord Sorbet - Pink Saturday

From the kitchen of One Perfect Bite...This is a lovely palate cleanser to serve at the end of a heavy meal. I try to keep a quart of it in the freezer for those who don't like, or have room for, more traditional holiday desserts. Sorbet is a frozen dessert that's a bit like gelato, but it's softer and contains no dairy products. It's made with sugar and a fruit puree and it's suitable for vegan diets. This lovely recipe is an adaption of one that appeared in Relish Magazine. It can be made with raspberry or orange liqueur or orange juice. I've added a pinch of salt and some lemon juice to the original recipe. We are of two minds in our house. Bob loves it with Chambord while I prefer it made with Cointreau or orange juice. Chambord always seems to win. This particular recipe uses an ice cream freezer but it can be made without one using the directions that you'll find here. This is very easy to do. Here's the recipe.

Directions:1) Combine cranberries, water and sugar in a 3-quart saucepan. Bring to a boil over medium heat. Reduce heat to low and simmer until cranberries pop, about 5 minutes.2) Remove from heat and stir in liqueur or orange juice, salt and lemon juice.3) Strain mixture through a fine sieve into a shallow pan; use back of a spoon to press as much liquid as possible from berries. Chill strained liquid for 2 hours.4) When mixture is very cold, pour it into canister of an ice cream freezer. Freeze according to manufacturer's directions. Spoon into a freezer-safe container; cover and freeze fro one hour or until firm. Remove from freezer 10 minutes before serving. Yield 6 servings.

Hi Mary, wow! two days in a row. Something I can make! I LOVE cranberry everything and, this is easy. It also looks very pretty in pink.

I agree about the dusting...my aunt hires a housekeeper. The thing you don't know is her treasures are practically wall to wall. That round room in her home can only be entered by a few pathways through all her 'things.' And...her whole house is very much the same except the few main rooms she lives in. LOL. She is an amazing person at 82 and never stops buying 'things" Her two daughters are in mortal fear of her leaving all those things to them. My younger sisters (the antique dealers) are already involved in handling her estate in the event of her death. They dread it. We love her so much and I just can't think about it either. Her daughters do now want anything in her collections. Sigh!

YUM!!!! Your sorbet jumps off the page. Oh, how I would like to have some right now. I love your blog, it inspires me to a least think about going into the kitchen! Thanks for visiting...Happy Pink Saturday!

Thanks for the very nice comment over at my blog! What's funny is I used to unroll the cabbages and only eat the filling, too. :)

Anyway, I'm loving this recipe. I have to eat dairy-free because my nursing son is sensitive to it, and admittedly I got pretty tired of the usual lemon and cherry "ice." Sorbet sounds decadent... I can't wait to try it!

Question - If I use orange juice instead of the chambord, do I have to up the sugar since there's no alcohol so that I get the right consistency in the final product? If so, does it get super sweet? I'm trying to decide booze/no booze for when I make this.

Robin, don't use any more sugar unless you have an insatiable sweet tooth. Making this with orange juice does require careful watching to prevent it from setting up like a brick. Scrape often during the first set. I also let this sit about 20 minutes before scooping to serve. This is one that is much easier to make with alcohol, but it can be done without.

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